Ingredients:
For the Spice Rub:
To Serve:
If the duck is frozen, thaw it
thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix
all the ingredients for the spice rub together in a small bowl, then rub
the duck inside and out with this mixture, applying it evenly. Wrap well
in clingfilm and place in the refrigerator for 24 hours.
After this time, brush any excess spices from the duck. Stuff the ginger
and spring onions into the cavity and put the duck on a heatproof plate.
Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water
and bring to the boil. Lower the duck and place into the steamer and cover
tightly.
Steam gently for 2 hours, pouring off excess fat from time to time. Add
more water as necessary. Remove the duck from the steamer and pour off all
the liquid. Discard the ginger and spring onions. Leave the duck in a cool
place for 2 hours or until it has dried and cooled. At this point the duck
can be refrigerated.
Just before you are ready to serve it, cut the duck into quarters and dust
with cornflour, plain flour or potato flour, shaking off the excess.
Heat the oil in a wok or deep fat fryer. When it is almost smoking,
deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10
minutes and the thighs and legs for about 12-15 minutes, until each
quarter is crisp and heated right through.
Drain the duck on kitchen paper and leave until cool enough to handle.
Then remove the meat from the bones and shread it. You can do this easily
with a fork. The chinese eat it with bones and all. Serve with the chinese
pancakes, spring onions and hoisin sauce.
